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dom 19 aprile 14:37

Recipe

Minestra di fave e carciofi

A spring soup that brings together two Campidano gifts: fresh broad beans and spiny artichokes. Humble in ingredients, rich in flavour.

First courses Campidano

Prep 20min
Cook 40min
Total 60min
Serves 4
Difficulty easy
Recipe

Ingredients

Serves: 4

  • Fresh shelled broad beans 400 g
  • Spiny artichokes 4
  • Pancetta or guanciale 100 g
  • White onion 1
  • Wild fennel un ciuffetto
  • Pistoccu bread (or stale bread) 4 fette
  • Extra virgin olive oil q.b.
  • Salt, pepper q.b.
Recipe

Method

  1. Trim the artichokes, remove the tough outer leaves, quarter them and drop in water with lemon.

  2. Chop the onion and pancetta and sauté in a pan with a drizzle of oil.

  3. Add the artichokes and let them flavour 5 minutes, then add the beans and chopped fennel.

  4. Cover with 1.5 litres of hot water, salt and simmer gently for 30 minutes.

  5. Toast the pistoccu bread slices under the grill.

  6. Serve by pouring the soup over a slice of toasted bread in each bowl, finishing with raw oil and freshly ground pepper.